Sunday, July 17, 2016

The Hungry Latina Turns 5!


Facebook is great for reminding me of things that have happened in the past. For instance, today, it reminded me that 5 years ago today, I started my blog! What?! I can't believe that The Hungry Latina turned 5 today. How quickly time flies when you're having fun. A LOT has changed since then as well.

Originally, I started the blog as an creative outlet during a tough time (depression sucks). It has evolved over the years and has turned into a myriad of different things. I've learned so much along the way and keep growing as a blogger. I never thought that it would grow into what it has today and I'm so thankful that people actually find my content interesting. So from the bottom of my heart, THANK YOU!

It's been a while since I posted and I have mixed feelings about this. Life has been somewhat crazy and the blogging has been set to the back burner. This is not due to a lack of content. I have TONS of material I want to write about, it's just finding the time and bandwidth to do so. My day job has been keeping me at work for 10-11 hours and by the time I get home, I am mentally exhausted and just want to veg out. This is okay occasionally, but it's gotten out of hand. It's time to take back my life again and have a good work/life balance.

So my goal is to join the 5AM workout club again in order to get my fitness on again. I hate mornings, but getting it done first thing in the morning will be the recipe for success. I've done it before, so I can do it again. It's just going to take accountability and A LOT of coffee.

I also want to make sure that I'm getting at least 2 posts a week for you guys. Great content is crucial to keep a blog going, and that's my promise to you. So be on the lookout for more posts and yummy recipes to try out.

In the meantime, here's a few recipes to hold you over until I get new content posted!





Wednesday, June 8, 2016

Greek Vinaigrette Dressing

Growing up my Mom always made side salads to go along with her meals. Every now and again, she'd convince me it was a good idea and serve me up one too (moms can be sneaky). They weren't anything fancy. She would mix lettuce, tomatoes, cucumbers, bell peppers and my favorite Greek Vinaigrette Dressing. Ever since I could remember, my mom has always done her best to incorporate fresh fruits and veggies into our diets growing up and tried to eat as healthy as possible. I remember wanting the latest candy that turned your mouth blue and she would tell me no. The coloring will give you cancer. You don't want to die of cancer, do you? Of course she would say in Spanish so it sounded more like Ese bavosada tiene colores malos para ti. Te va a dar cancer y te vas a muir. Ya vas a ver. Always so dramatic. At least that's what I thought then. Now I think about it and of course, Mom was right. -__-

I'm not sure where she got the Greek vinaigrette dressing from, but it's always been in the family. It's so easy to make and can sit on the kitchen counter for a few weeks without going bad. I always recommend refrigeration if you don't trust the counter, but mine can sit out for 2 weeks and still taste delicious. I put it on salads, use as a marinade or spice up a rice bowl. It's very versatile and so easy to make. The best part is? It's made with all natural ingredients that are good for you. Bonus in a bottle. Another thing I love about this dressing? You dump all the ingredients into a food processor or a blender and then BAM. Instant dressing. SO EASY PEOPLE.

Greek Vinaigrette Dressing

Ingredients:
  • 1/2 tsp. mustard
  • 1/4 tsp. black pepper
  • 1/4 tsp. oregano
  • 1 tbsp lemon juice (or the juice of 1/2 a lemon)
  • 1 clove garlic
  • 1/2-1 tsp. salt (depending on how salty you like your dressing)
  • 1/2 c apple cider vinegar or red wine vinegar (I use apple cider vinegar)
  • 1 c olive oil
Method:
  1. Combine all ingredients into a blender or food processor. Blend until fully mixed/combined.
  2. Pour contents into a dressing bottle or container of choice.
  3. Proceed to put on all of the things.
  4. Can be refrigerated or stored in a cool location. Please note - refrigeration can cause the olive oil to solidify.
  5. Makes 1 cup of dressing.
  6. Serving size: 1-2 tbsps.
Tag me at @thehungrylatina on social media when you make this dressing or use the tag #thehungrylatina! What were some things your mom would make you eat as a child that now you are grateful for?